This one started with the side. The rich-tangy-crunchy combo of avocado-orange-jicama is so appealing that I'd have it with about anything. I've served it with grilled shrimp, piled atop sauteed chicken, as a refreshing foil to the slight char of grilled flank steak.

Driving seemed revelatory, then routine, then reviled. I still see the appeal of sad song, full tank and far horizon. But tracing circles to nowhere? Strictly out of necessity. So when Hannah landed her license, I handed her my car key.

Granola packs good-for-you grains, nuts and fruit into a wholesome treat. Even better, it's portable. Simply spoon 1/2-cup servings into plastic baggies to enjoy out of hand before or after a run. Granola also is a wonderfully crunchy topping for yogurt, a bowl of fresh fruit or oatmeal. You also...

The Village Idiot in Los Angeles serves a beans and bitter greens dish that reader Chris Shellan from Atwater Village describes as "incredible - rich and meaty, yet they swore they didn't use any meat products." Surprisingly simple to make, the dish - which is indeed vegetarian - makes a hearty ...

Red bell peppers, chicken, sherry, onion and garlic are frequently used in Spanish cuisine. In keeping with today's trends, new and lighter recipes are evolving from traditional Spanish cooking. Here is my re-creation of an old Spanish favorite.